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Spooky Pumpkin Halloween Cheesecakes

Halloween pumpkin cheesecake with a chocolate cookie crust and spiderweb chocolate topping, centered on a complete modern ceramic plate on bright white marble.
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Spooky Pumpkin Halloween Cheesecakes have a crisp chocolate cookie crust, creamy pumpkin cheesecake filling, and dark chocolate spiderwebs on top. These individual treats are easy to make ahead and especially fun for Halloween parties or dessert tables.

Ingredients

Scale

FOR THE CRUSFT

  • 200g chocolate cookies, finely crushed
  • 75g unsalted butter, melted

FOR THE FILLING

  • 450g full fat cream cheese, softened
  • 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 60g pumpkin puree
  • 2 large eggs
  • 1 teaspoon cornstarch
  • Orange gel food coloring, optional

FOR THE DECORATION

  • 100g dark chocolate, chopped
  • 12 small chocolate truffles or round candies

Instructions

  1. Prepare the pan: Heat the oven to 325°F. Line a standard 12 cup muffin pan with paper liners.
  2. Bake the crusts: Mix the crushed chocolate cookies with the melted butter. Press about 1 tablespoon firmly into each liner and bake for 5 mins.
  3. Make the filling: Beat the cream cheese until smooth. Mix in the sugar, vanilla, and pumpkin puree, then add the eggs one at a time on low speed. Gently mix in the cornstarch and optional orange coloring just until combined.
  4. Bake the cheesecakes: Divide the filling among the cups, filling each about three quarters full. Bake for 20 to 25 mins, until the edges are set and the centers still have a gentle wobble.
  5. Cool and chill: Turn off the oven, crack the door, and leave the cheesecakes inside for 30 mins. Cool completely on a rack, then refrigerate for at least 4hr or overnight.
  6. Decorate the tops: Melt the dark chocolate and transfer it to a piping bag with a fine opening. Pipe concentric circles over each cheesecake, then drag a toothpick from the center outward to create spiderwebs. Place one chocolate candy in the center and pipe eight small chocolate legs around it.

Notes

Use fully softened cream cheese for the smoothest filling, and avoid overmixing once the eggs are added. The cheesecakes can be baked a day ahead and refrigerated overnight, then decorated once completely chilled.

Nutrition

Keywords: Halloween Pumpkin Cheesecakes

Find it online: https://thesavorymama.com/spooky-pumpkin-halloween-cheesecakes/